On the 5th of May, AXN teaches how to make Phuc Kien's Ba Trang cake.

Fujian Bazhen Cake

The Duanwu Festival is approaching, and Chinese food social networking sites have begun to introduce the Ba Trang cake. Many people are asking for information about the cake, stores, prices, etc. to find and buy this cake that only appears once a year.

Making Fujian Banh Ba Trang to eat on Duanwu Festival

Banh ba trang looks similar to Vietnamese banh ú tro or banh tro, also wrapped in bamboo leaves. However, the shape of banh ba trang is usually a bit bigger, the filling is completely different.

Vietnamese ash cake is made from sticky rice soaked in ash water. When cooked, the cake becomes transparent and the round grains of sticky rice are no longer visible.

Banh Ba Trang has no taste of ash water, you can still see the intact glutinous rice grains. The filling is diverse with many types of meat, dried shrimp, shiitake mushrooms, salted eggs… and is more flavorful.

There are many types of cakes. Among them, Fujian cakes are quite famous. How to make Fujian cakes is introduced by the AFN culinary channel:

1. Ingredients for 8 cakes:

Stir-fried Fujian dumpling filling - Photo: AFN

- 250g glutinous rice; 250g pork belly (cut into bite-sized pieces); 25g dried shrimp (soaked and diced); 8 shiitake mushrooms (soaked and peeled); 8 dried chestnuts (soaked, left whole);

3 salted egg yolks (halved); 1 tablespoon vegetable oil; 5 cloves garlic (peeled and minced); 2 tablespoons dark soy sauce; 3 tablespoons soy sauce; 1 tablespoon fish sauce; -1 teaspoon dark sweet soy sauce; 1 teaspoon five-spice powder; 16 dried bamboo leaves; 1 roll of natural fiber.

2. Baking instructions:

Prepare ingredients (Soak overnight)

Fujian Banh Ba Trang Package - Photo: AFN

Soak 250g glutinous rice for at least 4 hours overnight. Drain.

Soak 8 shiitake mushrooms (cut into long strips).

Soak 25g dried shrimp, drain. Chop finely.

Soak 8 dried chestnuts (leave whole).

Cut 250g pork belly into bite-sized pieces. Marinate with 1 ½ tablespoons dark sweet soy sauce, 4 tablespoons soy sauce, 1 tablespoon fish sauce, 1 teaspoon white pepper and 1 teaspoon five-spice powder.

Soak bamboo leaves in water (dry before use).

Peel and mince 8 cloves of garlic, do not soak overnight

3. Cook the filling

Heat a non-stick pan, add vegetable oil and saute 5 minced garlic cloves. Add sticky rice.

Add 1 tablespoon dark soy sauce, 1 tablespoon soy sauce, 1 tablespoon oyster sauce and 1 teaspoon sweet soy sauce to a non-stick pan.

Stir-fry rice until slightly sticky, remove from heat and let cool.

Heat a non-stick pan, add vegetable oil and saute 3 minced garlic cloves until fragrant. Add 25g minced shrimp and let stand for 1-2 minutes. Add marinated pork belly until boiling and mix well with chestnuts and mushrooms.

Saute until everything is cooked through and season to taste. Let cool.

4. Shape the cake

Package of Banh Ba Trang

Use 2 clean bamboo leaves (soaked in water and dried with a clean towel) to form a cone shape, making sure the smooth side of the leaves is facing inwards.

Fold the leaves into a cone shape.

Pour 2 tablespoons of seasoned rice and use the back of the spoon to press the rice in, creating an indentation in the center.

Add chestnuts, mushrooms and meat in the middle.

Cover with more sticky rice, filling the cone ¾ full. Use the back of a spoon to press the rice firmly into the leaf.

5. Fold the cake and boil

Fold completely inwards to form a triangle. Fold along the shape and tie the ends with natural thread.

Add 1 tablespoon salt to a large pot of boiling water.

Place the cake in the pot. Cover and reduce heat to simmer for 2 to 2 1/2 hours. Longer for larger cakes.

Then, remove the cake from the pot. The cake is done when the rice doesn't stick to the leaf and doesn't fall apart when opened.

Let cool before eating.

Back to topic

HOANG LE

Source: https://tuoitre.vn/tet-doan-ngo-mung-5-5-axn-day-lam-banh-ba-trang-phuc-kien-20250520090030591.htm